Okay, so I’ve been seeing “AIP” recipes all over my Pinterest lately. Apparently, it’s this Autoimmune Protocol diet thing, super restrictive, but people swear it helps with inflammation. I’m always up for a kitchen challenge, and frankly, my sweet tooth doesn’t care about protocols, so I decided to try making an AIP-friendly dessert.
First, I scrolled through a bunch of recipes. Most of them looked… sad. Lots of coconut, lots of dates, not a lot of excitement. But then I stumbled upon a recipe for “caramel” apples that seemed doable. It involved making a caramel sauce out of coconut milk, coconut sugar, and… that’s pretty much it. Sounded too good to be true, but hey, I was committed.
The “Caramel” Making
- I grabbed a can of full-fat coconut milk, making sure to only scoop out the thick, creamy part at the top.
- Then, I dumped that into a small saucepan along with some coconut sugar. The recipe called for a specific amount, but I kinda just eyeballed it. I like things sweet.
- I turned the heat to medium-low and started stirring. And stirring. And stirring. This part took FOREVER. Seriously, my arm got tired.
- The mixture slowly started to bubble and thicken. It also turned this beautiful, rich brown color, which was super satisfying.
- After about 20 minutes (maybe longer, I lost track), it reached a consistency that I thought resembled caramel. I took it off the heat and let it cool a bit.
The Apple Part
While the “caramel” was cooling, I washed and sliced a couple of apples. I used Granny Smith because I like that tartness with the sweet. I arranged the slices on a plate, trying to make it look somewhat presentable. Then, I drizzled (okay, more like generously poured) the caramel sauce all over the apples.
The Verdict
Honestly? It wasn’t bad! It definitely didn’t taste like real caramel, but it had a nice, sweet, coconutty flavor. The apples were crisp and tart, which balanced out the sweetness of the sauce. I even sprinkled a little sea salt on top for that salty-sweet thing.
Would I make it again? Maybe. It was a fun experiment, and it satisfied my sweet craving without totally derailing my attempt to eat slightly healthier. But next time, I might add some cinnamon or other spices to the caramel to give it a little more oomph. All in all, I call it a win. I created a dessert that’s AIP-friendly, and it didn’t taste like cardboard!
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